Alright, so I'm in an interesting situation and know I need/want to buy a few new knives in the near future. Any input, suggestions, advice, etc... would be greatly appreciated.
Basically, the situation is this: I'm leaving my current job to pursue a career in cooking. I know this will probably get some eye-rolls, but I'm young, don't want to be working where I have been (or in the field I've been working in, for that matter), and figure it's the most risk-free time in my life I'll be able to try to make this switch.
I'm going to be taking classes at a community college with a decent culinary program to learn and try to make some connections. Will also be looking for internships/apprenticeships/part-time jobs to start to get some real experience.
I'm trying to decide what knives I should purchase and in what order.
I currently have:
240mm Sakai Yusuke gyuto
120mm Kanemasa E-series petty
Mac pro bread knife
Cheap boning knife
210mm tojiro dp gyuto
Knives I am considering picking up in the near future:
270 or 300 suji
Heavier gyuto or western deba (240, probably) or a cheap, hefty cleaver
Deba –*probably one of the cheap tojiro white steel joints.
Honesuki or better boning knife
My main questions are:
Should I stick with cheaper options for while I'm taking classes/trying to break in to an entry-level kitchen job (i.e. fujiwara FKH vs. a konosuke white steel suji)?
What knives do y'all think I should put at the top of my to-purchase list? Should I just wait to see what I feel like I need the most once I get started and fill out my kit from there?
Any other general advice for this ill-advised adventure I'm about to put myself through? ha
Anyways. Sorry for such a long first post, and thanks in advance.